Description
Explore mouth-watering recipes from the most vibrant and diverse culinary traditions of the hottest and driest places on earth including the aromatic dishes and arid-adapted traditions from Central Asia, the Middle East, North Africa and the deserts shared by the US and Mexico. Chile, Clove, and Cardamom is a celebration of the fragrances and flavours of sun-drenched cuisines. Throughout this book, coauthors Beth Dooley and Gary Paul Nabhan reveal surprising patterns and principles among varied foods of traditional desert cultures, bringing to life the places, dishes and recipes that have been shaped by heat and drought and infused with bold flavours. Gary Paul Nabhan, world-renowned ethnobotanist, desert ecologist and literary naturalist, has written extensively about foods from the Middle East to the American Southwest. Joined by James Beard Awardwinning food writer Beth Dooley, who has explored both Indigenous and perennial foods, the two have created a unique, stunning collect
